Layered teriyaki shrimp dip

Prep 10 min
Makes 3 cups (750 mL)



340-g pkg
cooked peeled baby shrimp, fresh or frozen
250-g block
cream cheese, cut into cubes
1/2 cup
1/4 cup
chopped fresh coriander
1 pinch


  • If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
  • Spoon a little into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. Repeat layering 2 more times, finishing with shrimp. If making ahead, cover and refrigerate overnight. Great with rice crackers.

A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.


Calories 60
Protein 4 g
Carbohydrates 0.9 g
Fat 4.5 g
Fibre 0.1 g
Sodium 127 mg

Written by:

Photo credit: Andreas Trottmasndorff

This article has not been rated yet.

Comments are closed.